Beef Stroganoff with Philadelphia Cream Cheese

By MJH

Ingredients

• 1 (1 pound) beef flank steak
• 1 tablespoon non-hydrogenated margarine
• 1 small onion, chopped
• 1 pound sliced fresh mushrooms
• 2 bay leaves
• 1 teaspoon chopped fresh thyme
• 1 (284 mL) can 25%-less-sodium beef broth
• 1/2 cup PHILADELPHIA Cream Cheese Spread
• 1/4 cup chopped fresh parsley
• 340 grams hot cooked egg noodles

Preparation

Step 1

Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides.
Remove from skillet; cover to keep warm.

Add margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally.
Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally.
Add broth; bring to boil.
Simmer on low heat 3 min. or until slightly thickened.
Add cream cheese spread; cook until melted, stirring frequently.
Remove and discard bay leaves.

Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or until meat is done.
Stir in parsley.
Serve over noodles.